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Ingredients
Scale
- 2 medium summer squash (about 1 to 1 ½ pounds)
- 2 medium zucchini, or three small zucchini (about 1 to 1 ½ pounds)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ¼ teaspoon kosher salt, more to taste
- ¼ teaspoon coarse ground black pepper, more to taste
- 1 tablespoon minced fresh parsley
- 1 teaspoon fresh lemon juice
Instructions
- Wash and dry the summer squash and zucchini.
- Using a vegetable peeler, slice the squash and zucchini into ribbons.
- Heat olive oil in a pan and sauté garlic for 1 minute.
- Add zucchini and squash ribbons, season, and cook for approximately 3 minutes.
- Toss with fresh parsley and lemon juice before serving.
Notes
Choose fresh summer squash and zucchini for the best flavor.
Adjust seasoning to suit your taste.
Avoid overcooking; ribbons should remain crispy.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Calories: 95
- Sugar: 3
- Sodium: 200
- Fat: 4.5
- Saturated Fat: 0.5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 4
- Protein: 3
- Cholesterol: 0